Directions

1.

In a saucepan combine peaches, brandy, vanilla bean and scraped seeds, and 2 tablespoons sugar and bring to a simmer. Cook until peaches are soft but still barely hold their shape, about 10 minutes. Transfer to a bowl and set aside.

2.

In a large bowl whisk together whole wheat flour, baking powder, salt, and remaining tablespoon sugar. Add milk and eggs and beat until well combined.

3.

Melt 1 tablespoon butter in a large skillet over medium high heat. When butter has melted, add pancake batter by the 1/4 cup, making sure to not overcrowd the pan. When bubbles begin to appear on the surface of the pancake, flip and continue to cook until both sides have browned, about 2 to 3 minutes per side. Transfer to a serving platter. Repeat with remaining batter and butter. Serve pancakes hot topped with warm boozy peaches.

Special Equipment

Large skillet

This Recipe Appears In

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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